商品簡介
The Dropping Acid Diet is the latest book from Jamie Koufman, M.D., author of theNew York Times bestselling Dropping Acid: The Reflux Diet Cookbook & Cure.
In her earlier book, Dr. Koufman introduced an attainable path to restoring respiratory and digestive health through a scientifically based nutritional program.Dropping Acid provides tools that enable people to control their reflux through diet and lifestyle.
Her new book, The Dropping Acid Diet, extends these lessons for a lifetime with a nutritionalhealth maintenance and disease prevention program. Dr. Koufman highlights how to get off reflux medication, how to identifytrigger foods, and how to lose weight the correct way. The Dropping Acid Diet emphasizes the benefits of "alkaline for life," and it offers many original vegetarian and gluten-free recipes.
The Dropping Acid Diet is a never-need-to-diet-again program that can help anyone achieve and maintain a long, disease-free, and functional life.
Table of Contents
Preface: Reflux & Longevity
Introduction: The Reflux Conundrum
Respiratory Reflux
It's Not About Heartburn
How Do I Know If I have Reflux?
Acid, Pepsin, and All That Jazz
Misconceptions About Reflux
Lean, Clean, Green, Alkaline
Seven Simple Rules of the Dropping Acid Diet
Pick Your Poison: Vegan, Gluten-free, Sugar-free, Dairy-free?
Four Phases of The Reflux Diet: Detox, Transition, Maintenance, Longevity
Best and Worst Foods For a Refluxer
Trigger Foods
pH-Balancing and Alkaline Water
Planning and Cooking Ahead
Dining Out
Extra Credit: Beyond Barretts
Recipes For Longevity
How to Use This Book
The Kombu Dilemma
Food and Cooking Terms
Ingredient List and the Recipes that Use Them
Breakfast
Soups
Salads
Sides
Entrees
Snacks and Hors D'oeuvres
Desserts
Kitchen Staples
Acknowledgements
Index
About the Authors
Sample Recipes
Roasted Cauliflower & Watercress Chowder
Makes 4 servings |Vegetarian, Dairy-Free, Gluten-Free
Ingredients
1 head cauliflower, diced (small, bite-sized pieces)
1/2 pound or 2 medium potatoes, diced (small, bite-sized pieces)
1 stalk celery, finely diced
1 carrot, minced or finely diced
1/2 teaspoon sea salt
1 tablespoon safflower oil
1/3 cup raw pistachios, shelled
1/4 cup white miso (optional)
1 small bunch watercress
Olive oil (for garnish) up to one teaspoon per bowl
Directions
- In a roasting pan, add potatoes, celery, carrots, and cauliflower. Sprinkle with 1/2 teaspoon sea salt and 1 tablespoon safflower oil. Cover with foil and roast at 425O F for 30 minutes.
- Add 1/2 the roasted vegetables to the blender. Add stock, pistachios, Miso, and watercress to the blender and puree till very smooth.
- Put the mixture into a pot and add the rest of the cooked vegetables.
- Bring to simmer, but do not boil!
- Garnish with a small amount of very good olive oil (optional)
Notes: As a child growing up in Brooklyn, I loved the fresh cauliflower that was available in summer when we would visit Upstate New York. Infatuation with this incredible and versatile vegetable has only grown over the years as I have learned more and more dishes using it. ‧ This chowder is very popular on my catering menus and has been a huge hit at my underground restaurant in Oakland. ‧ Basil can be substituted for watercress. ‧ This soup is also great for a winter evening because it is hearty. ‧ When you prepare the cauliflower and potatoes,
作者簡介
Jamie A. Koufman, M.D., F.A.C.S. is one of the country’s leading laryngologists and the Founder and Director of theVoice Institute of New York. Dr. Koufman is also one of the world’s authorities on acid reflux, and was responsible for coining the termslaryngopharyngeal reflux, silent reflux, airway reflux, and respiratory reflux. She is Professor of Otolaryngology at the New York Eye and Ear Infirmary of Mt. Sinai.
Dr. Koufman has received many honors and awards, including: the Honor Award and the Distinguished Service Awards of the American Academy of Otolaryngology?Head and Neck Surgery, the Broyles-Maloney Award of the American Broncho-Esophagological Association, and the Casselberry and Newcomb Awards of the American Laryngological Association. She is a past-president of the American Broncho-Esophagological Association and the New York Laryngology Society. Dr. Koufman has been listed among the Top Doctors in America every year since 1994.
Dr. Koufman is a New York Times bestselling author of Dropping Acid: The Reflux Diet Cookbook & Cure andThe Chronic Cough Enigma.
Sonia Huang PA-C is a New York based physician assistant who has been working with Dr. Jamie Koufman at theVoice Institute of New York for the past three years. Sonia’s specialized medical training was in the fields ofotolaryngology and gastroenterology. Sonia spent her childhood in Taiwan before moving to the United States. She graduated with a B.S. degree in neurophysiology, B.A. in art history from The University of Maryland, and received PA training at Long Island University. Sonia learned cooking from her grandmother who was an accomplished chef, and many of Sonia's recipes have deep roots. Most of her contributions toThe Dropping Acid Diet are Asian home-style cooking.
Philip Gelb is a San Francisco based vegan chef. His catering company, In the Mood for Food, has a reputation for making everything in house from the finest, freshest seasonal and local ingredients. His cooking classes and renowned dinner/concert series showcase Phil’s unique and flavorful approach to contemporary vegetarian cuisine.
